Braised Beef and Onions

Annacia *

By
@Annacia

An old-fashioned pot roast recipe. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I make a 1/2 recipe for the 2 of us and the leftovers make a fab hot beef sandwich! If meat is not well marbled, I suggest adding 3/4 cup of water or beef broth to the pan at the beginning.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

2 Hr

Method:

Bake

Ingredients

2
(2 lb) beef chuck, pot roasts (well-marbled boneless 1 1/2 inches thick)
2 tsp
ground allspice
2 tsp
salt
1 tsp
pepper
1 1/2 lb
onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large
garlic cloves, finely chopped
2 tsp
finely chopped fresh flat-leaf parsley

Directions Step-By-Step

1
Put oven rack in middle position and preheat oven to 400°F.
2
Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
3
Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
4
Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
5
note:
Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.

About this Recipe

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: Caribbean